DIY vs. Buy: How to Make Your Own Grenadine | Serious Eats DIY vs. Buy: How to Make Your Own Grenadine DIY Grenadine Grenadine is a pomegranate syrup—or that's what it's supposed to be. If you've ever seen a pomegranate, you know that it's not an easy fruit to juice. So somewhere along the way, grenadine makers strayed away from using real pomegranate juice and instead used corn syrup and red dye #40. That's why a lot of us think of grenadine as "that sweet stuff that turns drinks red" and avoid it like the technicolor plague. So I'm shocked at how much I use grenadine now that I only use the kind made with actual pomegranate juice. Real grenadine is a bit tart with a depth of flavor you just can't get from corn syrup. Forget about Shirley Temples or anything that looks or tastes like Hawaiian Punch. Grenadine is for grownups. Luckily, there's been a resurgence of real grenadine, since it's called for in tons of classic, respectable cocktails that wouldn't be caught dead dyed red.

What's Available to Buy Rose's Grenadine is the easiest brand to find, but it's basically corn syrup dyed red. Fortunately, there are a lot of other choices made with real pomegranate. They cost more, but that's because fruit is more expensive than corn syrup. Small Hand Foods , Employees Only , Stirrings , and Sonoma Syrup make some of my favorites (with actual pomegranate.) I've also heard good things about Okole Maluna's Hibiscus Grenadine. Why DIY? While there are a lot of fantastic small batch grenadines out there, it's so easy to make your own that is suited to your specific tastes. Whether you juice your own pomegranate or buy bottled pomegranate juice, it still ends up being cheaper to make it yourself, too. DIY grenadine is as quick to make as simple syrup, and you are in control of how sweet it is. I like to use a little pomegranate molasses and rosewater for a more complex grenadine, but you can also keep it basic with just pomegranate juice and sugar.

You could add floral touches like hibiscus flowers or orange blossom water, or even add other fruit flavors like blueberry or cherry. Get the Recipe DIY Grenadine » Use It! The ultimate respectable cocktail made with grenadine is the Jack Rose . The lesser-known but also classic Ward Eight , Pink Lady , and Clover Club also use this gorgeous ruby syrup without making things too sweet. Grenadine also plays a big role in Tiki drinks like Planter's Punch and the Zombie . For a little fun on the sweeter side, try a Mary Pickford cocktail. Grenadine Grenadine Back to glossary list Grenadine Grenadine or grenadine syrup is probably the most well-known fruit syrup. Made from the juice of pomegranates, it is a thick ruby red colour with a strong, very sweet flavour. Grenadine has a low alcohol content - the variety sold in Waitrose has 3.5% alcohol. Uses: The distinctive strong red colouring and sweet flavour of Grenadine make it an essential ingredient in a wide variety of cocktails. It is often used in mixtures of clear spirits and is most famously included in a Tequila Sunrise to create the red-orange sunrise colours.

Grenadine (The Webtender) Grenadine Grenadine (grenadine syrup) is a blood-red, strong syrup made from pomegranates. It is the number one among fruit syrups, and is used in many cocktails not only for sweetening, but also to give them a red color. Grenadine syrup for use in a bar is usually bought on bottles, but you can also make your own: Use 4 pomegranates to make about 2 cups of pomegranate syrup. After removing seeds, process with food processor knife blade. Simmer pulp with 1/4 cup honey over low heat 3 minutes. Stir well. Strain to remove seeds. Alcademics.com Cocktails, spirits, bars, and bartenders: Alcademics is the study of booze with beverage journalist Camper English. December 20, 2012 We all know that grenadine is supposed to be a syrup made of pomegranate juice and sugar, often with orange flower water added in. But most commercial grenadines are little more than red food coloring and sweetener.

We might think that artificially-flavored cocktail ingredients like grenadine all came to be in the post-war 1940s and 50s, or in the disco-drink 1970s, but it turns out that grenadine has been an artificially flavored syrup for over 100 years. As we read in a previous post , pomegranates were brought to California by the Spanish in the late 1700s, and grown commercially before 1917. We've also seen how grenadine became a trendy cocktail ingredient in the 1910s , first showing up in drinks in the 1890s. But was the grenadine used from 1890s through the 1920s real grenadine? Coincidentally I recently finished the book Drinking Boston : A History of the City and Its Spirits (2012), in which which author Stephanie Schorow does some deep research on the most famous classic cocktail to come out of the city (and that contains grenadine): the Ward Eight.

In trying to find a more specific date of creation of the Ward Eight, Schorow looks into grenadine availability in Boston. She notes that pomegranates were available in Boston in the 1890s, according to a market report in the Boston Globe. But how about grenadine? Grenadine Goes Bad Did bartenders ever use real pomegranate grenadine in their cocktails? In the US, maybe, maybe not. There was a New York State Supreme Court case in 1872 involving apparently one of the first persons to produce grenadine syrup (at least there in New York) from real pomegranates. He called his "grenadine" or "grenade syrup", then someone else started calling his syrup 'grenade syrup' and there was a suit over using the same words. "THE plaintiff was engaged in the business of manufacturing from the juice of the pomegranate a syrup which he named Grenadine and Grenade Syrup and sold under those names. Subsequently the defendant commenced making a syrup which he sold under the name of Grenade Syrup. The plaintiff obtained an injunction order restraining the sale of any article under the name which he had thus previously appropriated.

The defendant alleging that Grenade was a French word signifying pomegranate and that Grenade Syrup was sold in France by that name and denying that the plaintiff could acquire an exclusive right to use a foreign name by being the first to introduce it into this country moved to vacate the injunction order." So it appears real grenadine from pomegranates was being made and sold in New York in 1872. But it wasn't long before fake grenadine was on the market. I'm not sure when it was first manufactured without pomegranate, but it was quite early on. In a book called The Standard Manual of Soda and Other Beverages: A Treatise Especially Adapted to the Requirements of Druggists and Confectioners (from 1906) the recipe for grenadine extract lists as ingredients clove oil, orange peel oil, ginger tincture, vanilla extract, diluted phosphoric acid, maraschino liqueur, cochineal (which we know is a red coloring made from bugs), water, and alcohol. Note the absence of pomegranate. In 1912 there was a ruling in a case called U.S. v.

Thirty Cases Purporting to be Grenadine Syrup. (This is covered in the book Drinking Boston.) The government seized the shipment because there was no pomegranate in this grenadine - it was made from sugar, citric and tartaric acids, and 'certain fruits.' Interestingly though, the court ruled that because grenadine wasn't as familiar to Americans as lemon and oranges (and that it was only an article of commerce in the US in the last 10-15 years), there was no reason for consumers to expect to get pomegranates in their grenadine. (You can read the court case and decision here .) A later court decision ruled that grenadine is not even a fruit syrup, as it's not made with fruit but with citric acid. The Fake Grenadine Backlash Did the first US bartenders to use grenadine ever use the real deal? I haven't found incidences in my books of bartenders specifying the word "pomegranate" when talking about grenadine, so perhaps they were always using commercialized artificial grenadine. In later books, authors clearly spelled out their displeasure with the fake stuff, particularly the fake stuff from America.

In the fabulous book The Gentleman's Companion (aka Jigger, Beaker, and Flask ) from 1939, Charles H. Baker, Jr. acknowledges the decline in grenadine quality. He says, "Don't be deceived by inferior American imitations of the real thing. Be sure and get the imported." David Embury also warned against grenadine. In The Fine Art of Mixing Drinks (1948), he defines grenadine as, "A very sweet, reddish, non-alcoholic syrup mildly flavored with pomegranates. Used primarily for color rather than flavor." In 1972, Kingsley Amis said grenadine was, "A non-alcoholic, sweetened sort of pomegranate juice, nice to look at, odd in flavour- I am never sure whether I like it or not. But quite a few recipes include it." Modern Grenadine Rose's grenadine, the most popular brand, is made from "High Fructose Corn Syrup, Water, Citric Acid, Sodium Citrate, Sodium Benzoate (Preservative), Red 40, Natural and Artificial Flavors, Blue 1." Yum!

Some brands of grenadine that do use real pomegranates are Small Hand Foods, Sitrrings, and Employees Only. PAMA pomegranate liqueur is also made with pomegranate juice, plus vodka and tequila. In Eric Felten's book How's Your Drink? from 2009, he says, "You can no more make a Bacardi Cocktail with red-dyed corn syrup than you can make a chicken salad sandwich with turkey." But perhaps they'd been making Bacardi cocktails with turkey all along. For the month of December I'll be looking at the pomegranate and its use in cocktails, including in grenadine and in PAMA pomegranate liqueur, the sponsor of the project. Check out the information developed just for bartenders at PamaPros.com . Other posts in this series: Grenadine | Recipes Wiki | Fandom powered by Wikia Edit Grenadine syrup is a sweet, scarlet colored syrup made from pomegranate . It has been used to add flavor and color to cocktails and even desserts.

Currently, most grenadine syrups contain no pomegranate at all, and instead are made from sugar syrups, fruit flavors and red food coloring. Often found in liquor stores, they sometimes contain alcohol, too. Authentic grenadine syrup made from pomegranates is a great source for potassium. Thought by many to have originally been concocted on the island of Granada in the Caribbean from pomegranates, the truth is that neither Granada nor the Grenadine Islands even grow pomegranates. The name similarity is just a coincidence of unknown origin. Some say the Spanish named it after the city of Granada, or that the French thought the island was shaped like a pomegranate. We'll never know for certain. The true origins of grenadine syrup are also unknown. Pomegranates, originating in regions around Iran, were cultivated throughout the Mediterranean, and many of these regions made their own syrup from this sweet and tanic fruit. Geographic Indications: Grenadine Syrup I. Identification 1.

The Issue Random House Webster’s Dictionary defines “grenadine” as “a syrup made from pomegranate juice.” Most of us think of grenadine syrup as a key ingredient in our Shirley Temples, a fixture on our bar tender’s shelf. “Pomegranate” is not a likely candidate for sneaking into our thoughts, much less our conversations. However, this fruit, historically a constituent element of happy hour, is in quite a disputable position. The future of grenadine syrup may very well take a twisted and tormented path. Geographic indications lead one to think of the Eastern Caribbean—the islands of St. Vincent and the Grenadines. But pomegranates, introduced into the New World by the Spanish, lent their name to another country due south of St. Vincent and the Grenadines—Grenada. Neither country grows pomegranates, as the fruit is better suited to more northerly growing climates. This indeed is an interesting twist on the product. (See Figure 1 at right.) 2. Description History of the Caribbean States Beginning in the eighteenth and continuing into the twentieth centuries, Western European nations were involved in a continuous battle for property in the Caribbean.

France, Spain, and the United Kingdom furiously fought for rights to various islands discovered in addition to the larger New World continents that would become North and South America. The UK would be victorious in the quest for control of the two territories under immediate concern—St. Vincent and the Grenadines, and the island of Grenada. ( U.S. Dept. of State, 2004) However it would be forced to give them up during the 1970s, with the former being the last of the islands to gain its independence.. St. Vincent and the Grenadines, and Grenada, are two separately functioning entities and as with most Caribbean nations, the two depend on agriculture and tourism to drive their economies. How did the Grenadines end up with their name on that bottle of red syrup? How did an island named “pomegranate” in Spanish and French, end up producing no pomegranates and being left out of the syrup equation? One theory claims that the original adventurous colonizers found Grenada to be reminiscent of the shape of a pomegranate. Perhaps it was a favored fruit on the ships that sailed many days and nights to reach the New World.

Regardless of how the name was transferred, pomegranates were obviously on someone's mind and today we are left to trying to declare rights to it as a geographical indication in the production of Grenadine syrup and our cocktails. Who will be left with the right to produce grenadine syrup? A number of possibilities exist: the nation of the same name, the nation bearing the name of the authentic pomegranate fruit, the Mediterranean nations where pomegranates originated, the fruit’s new home in North America, the commercial producers, who use sugars and corn syrups in lieu of pomegranates, or whoever first came up with the idea to use pomegranates as a cocktail mix. The Grenadine Syrup we know and love Grenadine syrup bears the name of the Grenadines, some thirty-two islands strung along the Eastern Caribbean, just south of St. Vincent and just north of Grenada. One might infer that pomegranate production on the islands leads way into grenadine syrup production. However, its list of agricultural products does not include pomegranates. ( FAO , 2004) So where does grenadine syrup come from?

Today it is manufactured commercially, as a mixture of “sugar syrups, fruit flavors and red food coloring,” a far cry from its pomegranate origins. ( Cooking.com , 2003) Nevertheless, grenadine syrup had to have its origins somewhere, and a quick look in an English/Spanish or English/French dictionary gives a clue as to where. “Granada” is the Spanish word for “pomegranate.” And Grenada is an island country lying in close proximity to the Grenadine islands. The spelling was probably influenced by the French word ‘grenade.’ Grenada’s list of exports does not include pomegranates either—in fact, pomegranates do not fair their best in tropical climates. ( CRFG, 1997) But they were introduced into the Americas by the Spanish, who were some of the first to arrive on the island and name it, before the French and later British conquests. (CRFG, 1997) Additionally, Grenada has a more developed manufacturing industry than that o f St. Vincent and the Grenadines. Food and beverages are on the list of industries on the island.

(CIA, 2004) Goals of St. Vincent and the Grenadines regarding Grenadine Syrup St. Vincent and the Grenadines suffer the same development woes as most tropical nations—primary product dependency, corruption, vulnerability to external shocks, among others. The Caribbean Community, commonly known as CARICOM, in its ‘Caribbean Economic Performance Report 2003’ lists “…economic diversification through production of non-banana agriculture…” as a ‘Development Objective’ of St. Vincent and the Grenadines. Grenadine syrup, bearing the name of the islands, would offer an opportunity for diversification of the nation’s economy. At the very least, it could expect some royalty payments for use of its name. Grenada, already more established in manufacturing food and beverage products, could claim New World point of origin of the pomegranate, though this would be a stretch. It would probably also be difficult to justify and defend before the courts. The native origins of the pomegranate span an area “from Iran to the Himalayas in northern India.” (CRFG, 1997) Hence those countries could claim rights over non-indigenous cultivation taking place in California.

However, it might be a battle between several states for the right to bring the charge. The plant and process offer two different potential cases of a claim to the rights of the syrup and its production. 3. Related Cases 5. Discourse and Status: Allegation and Disagreement 6. Forum and Scope: WTO and Multilateral The Grenadine Syrup case is highly relevant to the World Trade Organization and in particular, the Agreement on Trade-Related Aspects of Intellectual Property Rights, or TRIPS. According to the WTO website, “Geographical indications are place names used to identify the origin and quality, reputation or other characteristics of products.” (WTO) Grenadine syrup, from its name, is easily assumed to be a product of the archipelago of Caribbean islands known as the Grenadines. However, the nation is not a producer of the syrup, nor the pomegranates from which it is made. The islands' neighbor to the south-Grenada-actually bears the Spanish translation of 'pomegranate.' Thus pomegranates might be associated more closely with Grenada and the syrup with the Grenadines. In the current Doha round of World Trade Organization negotiations, St.

Vincent and the Grenadines has a stake in quite a number of goods, mostly agricultural in nature. However, pomegranates do not appear on the list. Both alcoholic and non-alcoholic beverage preparations do appear but they are listed only under generic descriptions in the harmonized tariff schedule system and thus it is difficult to ascertain exactly which products the islands produce. It is unlikely that they produce authentic grenadine syrup, as it is made from pomegranates that apparently are not grown there. It is possible however that the generic fructose variety is being manufactured. 7. Decision Breadth: 1 (St. Vincent and the Grenadines) for the moment 8. Legal Standing: TRIPS (treaty) Article 22 This article of the TRIPS agreement bans “misleading the public” about a product’s origin and/or quality. (WTO) For anyone well versed in geography, grenadine syrup is certainly a misnomer but it has also evolved into a very generic product. Today, even syrups made from corn syrup/fructose bear the name.

Still, it is arguably a ‘misleading’ name because “grenadine” refers to a string of Caribbean islands and evolved from the Romance language words for “pomegranate.” Therefore a product that has nothing in common with either factor, like the common syrup of today, might be better renamed as the generic product it is! Article 23 of the TRIPS agreement “provides a higher or enhanced level of protection for geographical indications for wines and spirits.” (WTO) Grenadine syrup, in its pure original form, made from pomegranates, is an alcoholic concoction. Pomegranates are pressed into a juice form and allowed to ferment, giving it spirit quality, and earning it a place on the shelf of every bar and pub. Generic quality syrups are not necessarily alcoholic. They are often nothing more than sugar or fructose syrup and red food coloring. Nevertheless, the pomegranate-based grenadine syrup could fall under this “higher level of protection” if it only came from St. Vincent and the Grenadines. Article 24 Furthermore, this article could provide a problem for the island nation in claiming rights to the grenadine syrup intellectual property.

Exceptions to protection include names that have been so overused that they have become generic or products that have not been protected in their countries of origin. Grenadine syrup may well fall into the first category, as it has become quite commonplace. Even the recipe has changed so much that it has in common with the authentic product only the red color. Many people probably do not associate the syrup with pomegranates or the original product. And as already mentioned, St. Vincent and the Grenadines does not produce pomegranates nor grenadine syrup. Therefore, the country might have a hard time laying claim to it. It does not appear to currently be, or have ever been, a country of origin of grenadine syrup. a. Geographic Domain: North America b. Geographic Site: Caribbean (Southern North America) c. Geographic Impact: St. Vincent and the Grenadines 10. Sub-National Factors: No 11. Type of Habitat: Tropical IV. Trade Clusters 12. Type of Measure: Intellectual property It would appear that St. Vincent and the Grenadines “missed the boat” on the product that bears part of its name.

There are currently no claims or disputes on the product, and the islands are missing out on the potential benefits to the economy. The nation does not produce syrup, nor has it claimed intellectual property rights on it. 13. Direct v. Indirect Impacts: Direct 14. Relation of Trade Measure to Environmental Impact a. Directly Related to Product: No b. Indirectl Related to Product: Yes, grenadine syrup c. Not Related to Product: No d. Related to Process: Yes, intellectual property 15. Trade Product Identification: Agricultural product, and/or beverage preparations 16. Economic Data St. Vincent and the Grenadines faces a declining terms of trade problem, as do many Caribbean nations, which are primary product producers and exporters. The CARICOM 2002 Summary of Social and Economic Performance lists the following two development objectives for the country: “attain high levels of balanced and sustained growth and reduce unemployment and poverty; pursue economic diversification through production of non-banana agriculture and of export services…” Grenadine syrup, bearing the name of the string of islands to the south of St.

Vincent, might provide an opportunity to diversify, boost beverage exports above imports, and also in the process reduce unemployment. In 2001 the estimated unemployment rate was twenty-two percent. (CIA) Unemployment not only represents greater potential for social unrest and violence, but an untapped sector of surpassed earnings. St. Vincent and the Grenadines do not cultivate nor export pomegranates, the main ingredient of authentic grenadine syrup. However, the crop presents a potential diversification point for the country’s economy, which is already highly dependent on just a few agricultural crops. Grenadine syrup is a manufactured product, which could also offer added opportunity, but would require an initial investment for manufacturing facilities. Bananas account for 51.8% of exports. The second largest, flour of wheat, lags far behind at 14.1%. (FAO) These limited agriculture products offer an entry point for economic diversification, i.e. pomegranate production. As observed in Table 1 below, a grenadine syrup production factor could increase the export factor, contributing to a better trade balance overall.

However, the lack of manufacturing infrastructure presents a huge barrier to entry that would have to first be overcome. Table 1 V. Environment Clusters 20. Environmental Problem Type: Intellectual property St. Vincent and the Grenadines faces some challenges if it is to break into the Grenadine syrup market. The original and authentic Grenadine syrup is made from pomegranates, which grow best in drier climates with mild winters. Pomegranates are indigenous to the Middle East (CRFG, Inc.) and have proven particularly suitable to climates such as the Indian villages named earlier. St. Vincent and the Grenadines, on the other hand, has a tropical rainy climate that would make pomegranate cultivation difficult. So it seems the European market competition, including that of the Fruit Growers’ Association and other Middle Eastern producers, may be the least of the challenges faced by the Caribbean isles. In the modern information era, though, intellectual property rights do not have to accrue only to growers or producers, in this case of the pomegranate. St.

Vincent and the Grenadines has a right to protect its name; if not in the full production of Grenadine syrup, then in the right to use and/or protect its name. The distinction may seem small but the consequences might be far-reaching. Producers may see their prices fall and dwindle if syrup manufacturers are faced with higher production costs in order to pay royalty for the use of the Grenadine name. On the other hand, the Caribbean country might see its economic development spurred by export diversification or royalty payments, opening it to new opportunity. 21. Name, Type, and Diversity of Species Name: Punica granatum Type: Punicaceae Diversity: Many types of pomegranates are grown in specific climates which can cause them to ripen earlier or later in the season, have slightly varying colors or textures, and unique tastes. 22. Resource Impact and Effect: Low and product 23. Urgency and Lifetime: Low, 25-30 years is the average life expectancy of a pomegranate tree 24. Substitutes: Pomegranates are a unique fruit with no close substitutes. VI. Other Factors 25.

Culture: Yes Over the last couple of decades, farmers in Indian villages have joined together to create the Fruit Growers’ Association. What began as a small movement of fifty to sixty farmers has grown to four hundred members, who collectively demand fair market rights and pricing. Their influence has grown so large as to attract new airports, which have enabled tem to fly out high quality, time sensitive produce. Early in the organizations’ history, an experiment was done with pomegranates, to see if the fruit would prove productive in the climate and markets. It was a hit, and pomegranates are now a major export crop for farmers in the villages of Kaladagi and Bagalkot, among others. Most of the fruit exports are destined for Europe, where they may be consumed or used to make juices or dyes. These farmers, since the introduction of the Fruit Growers’ Association, and thanks in part to the new pomegranate product, have seen their wages grow and quality of life improve. Within India, the organization has made great strides, but has not faced external challenges greater than finding a ripe market for their products.

If rights to the lucrative new pomegranate product were to be taken from them, it would be quite a blow to their livelihoods and the local agriculture economy. The Fruit Growers’ Association, as a local group, would be in a poor position to defend the farmers from an international movement seeking to guarantee product rights or alter the current market structure. (Vattam, Deccan Herald, 2004) 26. Trans-Boundary Issues: No California Rare Fruit Growers, Inc. “Publications, pomegranate.” 1997. California Rare Fruit Growers, Inc. 21 January 2005. < Caribbean Community Secretariat. “Establishment of the CARICOM Single Market and Economy: Summary of Status of Key Elements.” 30 October 2004. 27 February 2005. Caribbean Community Secretariat. “St. Vincent and the Grenadines Summary of Social And Economic Performance 2002.” June 2003. Caribbean Community Secretariat. 18 January 2005. < Central Intelligence Agency. The World Factbook—Grenada. Central Intelligence Agency.

16 December 2004. 21 January 2005. < Central Intelligence Agency. The World Factbook—Saint Vincent and The Grenadines. Central Intelligence Agency. 16 December 2004. 21 January 2005. < Cooking.com. “Recipes and More, Glossary.” 2003. Cooking.Com. 21 January 2005. < Food and Agriculture Organization for the United Nations. “Food and Agriculture Indicators.” 2004. Food and Agriculture Organization for the United Nations. 18 January 2005. < Trade Information Center. “St. Vincent Import Regulations: Taxes/Duties.” Trade Information Center. 20 September 2004. 28 February 2005. < United Nations Statistics Division. “Commercial Trade Statistics Database.” 2003. United Nations Statistics Division. 26 February 2005. < United States Census Bureau. “Foreign Trade Statistics. Data Dissemination Branch. 27 February 2005. Vattam, Shyam Sundar. “Pomegranates here have a special story to tell.” Deccan Herald.

18 May 2004. 11 February 2005. < World Bank. “World Development Indicators Database.” World Bank. 26 February 2005. World Trade Organization. “Intellectual Property (TRIPS)-Geographical Indications- Background and the current situation.” World Trade Organization. 26 February 2004. 18 March 2005. Homemade Grenadine Syrup Recipe Homemade Grenadine Syrup Recipe Sign Up for Our Free Newsletters Thanks, You're in! Health Tip of the Day Sign up There was an error. Please try again. Please select a newsletter. Please enter a valid email address. Did you mean ? Kitchen Safety Henrik Sorensen/Digital Vision/Getty Images Grenadine is a syrup flavored with pomegranates. It may or may not contain alcohol. You can easily make your own non-alcoholic grenadine syrup at home with this recipe. 30 minutes Preparation Separate the pomegranate seeds from the membranes and skin. In a heavy saucepan, cover pomegranate seeds with 1 pint of water and simmer, stirring until juice sacs release their juice, about 5 minutes.

Pour through a cheesecloth-layered sieve into a bowl, pressing the juice from the seeds. Discard seeds. Measure the strained pomegranate juice and add an equal amount of sugar. Pour into saucepan and bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Cool to room temperature. Add food coloring, if using. Pour into a decorative stoppered bottle. Use grenadine syrup in children's drinks like Shirley Temple or Roy Rogers , in alcoholic cocktails, desserts, marinades, and other general recipes. Grenadine In Cocktails: What To Know And Why - Food Republic Grenadine In Cocktails: What To Know And Why Grenadine In Cocktails: What To Know And Why Brian Quinn June 17, 2016 Grenadine is a childhood fixture in France, often served for special occasions. It can also be mixed in alcohol to great results. Put any thoughts about Tequila Sunrises or Rose’s artificially colored high-fructose syrup out of your mind — if you thought you knew grenadine, it’s time to revisit this rich, tart pomegranate syrup and learn why using real pomegranate juice makes this an invaluable cocktail staple.

Pomegranates have been prevalent in Europe for centuries and in the U.S. since the 1800s, though the fruit never really became a part of the culture here. Not so in France, where grenadine is a fixture for most children, served for special occasions or while adults sip a predinner aperitif. For cocktails in Europe, the adoption of grenadine as a syrup was a natural progression, often serving as a replacement for raspberry syrup in recipes. Eventually that substitution made its way to the U.S., with one of the earliest and most well-known uses in cocktails being the Jack Rose, made with applejack, grenadine and lime. Related Articles What Is Tepache And Why Is It In My Cocktail? The key to achieving the right tartness and flavor, not to mention healthfulness, with grenadine is to make a homemade syrup. It sounds complicated, but instead of juicing the kernels, this is probably one of the few occasions when using bottled juice, such as POM, works just as well. Adding a pomegranate molasses brings depth of flavor, while orange water and sugar season and sweeten.

After being married through a little heat, the syrup is cocktail-ready and able to stand out against other ingredients. Too much heat or boiling down can lead to more raisiny notes, which, while not as pure, some may enjoy and can bring complexity to the glass. A delicious, lesser-known variation on the Jack Rose is the Pan-American Clipper, which essentially adds a float of absinthe. Stepping into Brooklyn’s the Richardson — a “proper American bar” as they describe it — the house grenadine finds its way into several of the bar’s unpretentious, classic drinks. With the right balance, a good three-ingredient drink can be more complex and satiating than one would expect, even when made with grenadine.

Pan American Clipper Grenadine | Definition of Grenadine by Merriam-Webster noun gren·a·dine \ˌgre-nə-ˈdēn, ˈgre-nə-ˌdēn\ Definition of grenadine for English Language Learners : a sweet liquid that is made from a type of red fruit (called a pomegranate) and that is used in alcoholic drinks Learn More about grenadine - Liquor & Drink Grenadine dasher What is grenadine? Back during the Golden Age of cocktails, grenadine syrup was a red sugar syrup made from pomegranate juice. It was sweet but also had a complimentary snap from the pomegranate fruit used to make it. In modern times grenadine has become something utterly different offering tremulous, artificial flavors to your favorite cocktail. Now grenadine is a high fructose corn syrup based product with no pomegranate juice to speak of. This is a damn shame because there are a lot of delectable cocktails developed over more than a century that now either fall down a notch or tank completely if you use the standard grenadine you find in the grocery store.

A lot of very creative mixologists alive or dead are or would be irate that a quality ingredient they took for granted has been twisted into a mass produced version of pomegranate pablum. That pablum is usually Rose's grenadine, a frightful, gaudy, brassy and cheap concoction that you should ban from your bar. I'm not kidding - Rose's will take a drink over and turn it into a liquid sweet tart. Fortunately now there are much better grenadine syrups you can buy though you will have to pay quite a bit more. We start with Monin Grenadine which a darker, full bodied/cooked fruit profile grenadine. It is relatively sweet but also has enough acidity to balance the sweetness. You can use it in the amount most recipes call for. On the lighter, fruitier side is Stirrings Authentic Grenadine which is fresh and totally natural tasting. It is not as sweet as most grenadine syrups so in your drink recipes you will want to increase the amount of grenadine you are using or reduce the acid. Grenadine syrup Homemade grenadine recipe You can also make grenadine syrup at home.

And you don't have to go juicing pomegranate fruit because we have a high quality source for pomegranate juice: POM Wonderful. It is available in most grocery stores. Make sure you get the 100% pomegranate original version, not one with other fruit juice added. One 16 oz bottle is enough for the grenadine recipe below and to make the pomegranate molasses used in the recipe. The grenadine recipe below is for a "cold process" grenadine. This makes a grenadine similar to the Stirrings Authentic Grenadine above with a rich but also fresh fruit profile. If you want to make a "hot process" grenadine, you can raise the heat to boiling and cook it down some.

Here is what you will need: 10 oz pomegranate juice (POM Wonderful) 10 oz raw sugar (by volume) 1.25 oz pomegranate molasses (a pomegranate syrup) 1/4 tsp citric acid (available in home brew stores or Amazon.com) 5/8 tsp orange flower water 1/2 oz 151 proof rum (helps with preservation - optional) Heat pomegranate juice until it is just warm (not hot or boiling). Dissolve the sugar and citric acid in the warm pomegranate juice. Let cool and add pomegranate molasses, orange flower water, and rum. This makes about a pint of homemade grenadine syrup and will keep at least six months in the refrigerator if stored in a sterile glass jar. This grenadine syrup is roughly a double strength syrup and will produce a balanced cocktail when used in the quantity specified in most recipes. The finished product is about 85 calories for 1 fluid oz. The rum is optional but for me necessary. Since this is a cold process grenadine, we are not sterilizing it through heat.

Adding the rum helps preserve the grenadine (along with the citric acid). The added alcohol is minimal resulting in a grenadine that is less than 5 proof. And for me, I like to know that even after I haven't touched my homemade grenadine for 3 months, when I get the urge for a Jack Rose cocktail, I'm not going to be disappointed by spoiled grenadine. Let us know how your grenadine turns out. There are many ways to tweak this recipe and I'd like to hear what you come up with. Proof

Question: Grenadine is a syrup made from which fruit?
Answer: POMEGRANATE